Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, mascarpone filled "trifle". One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

In a large bowl mix the mascarpone with the condensed milk. In another bowl pour the milk that we'll use to soak the lady fingers. Using an electric mixer, whip on medium speed until the mixture is light and fluffy.

Mascarpone filled "Trifle" is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Mascarpone filled "Trifle" is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook mascarpone filled "trifle" using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Mascarpone filled "Trifle":

1. Make ready 300 grams lady fingers
2. Get 500 grams mascarpone cheese
3. Take 1 can sweetend condensed milk
4. Take 1/2-1 cup milk (whichever you drink)
5. Get 2 tbsp jam
6. Prepare 1/4 cup coconut flakes
7. Get 1 handful finely chopped hazelnuts

Continue layers of mascarpone/cream, berries, and puree until the top of trifle bowl. Arrange strawberry slices along the edge of the the trifle bowl. Arrange raspberries and blackberries in concentric circles on the top layer of cream. Whisk the mascarpone with the vanilla and sugar.

Steps to make Mascarpone filled "Trifle":

1. In a large bowl mix the mascarpone with the condensed milk. Take 1/3 of the above mixture and fold in the coconut flakes. In another bowl pour the milk that we'll use to soak the lady fingers. Pour 1/2 cup first, then add as needed.
2. Arrange one layer of soaked lady fingers in a 9×9 dish. (Make sure to soak each lady finger enough otherwise they will remain dry. I turn each side 3 times.) Next spread the coconut mixture.
3. Arrange another layer of soaked lady fingers. Spread half of the remaining mascarpone-condensed milk mixture. Next pour the jam (I used blueberry), and carefully blend it with the mixture.
4. Arrange the last layer of lady fingers, and spread the remaining mascarpone mixture. Lastly, add the finely chopped hazelnuts. Leave in the fridge for a few hours before serving. Enjoy!

Fold the mascarpone into the cream until smooth. Mascarpone-Stuffed French Toast with Berry Topping I love making this rich and delicious French toast for my family. With a warm, creamy filling of mascarpone cheese and a sauce of mixed berries, it's a very easy-to-make breakfast treat that looks like you spent all morning preparing it.—Pamela Shank, Parkersburg, Virginia This lovely trifle from Life, Love and Sugar is filled with the fruits of summer — strawberries, blueberries and raspberries — but it makes a lovely, light trifle to serve during the holiday. To assemble the trifle, arrange a single layer of the cake cubes in the bottom of a footed glass trifle bowl or a large flat-bottomed glass bowl. Spoon one-third of the macerated strawberries over the cake and then spread a third of the whipped cream over the berries.

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